Liam Douglas

This is a volunteer role in which I have been involved in since 2020 for the Rotary Youth Leadership Awards and Rotary Youth Program of Enrichment (RYLA & RYPEN). These are self development courses for peoples aged 19-25 and 14-16 respectively. Within this role I have:

• Communicating with various stakeholders such as Rotary club executives, governance bodies, speakers, participants and venues.
• Leading a small team of volunteers to undertake 7 and 3 day programs including scheduling, facilitating mental health first aid courses to best equip our team leaders.
• Conflict resolutions between volunteers and participants alike.

• My role was to lead the front and back of house operations, applying leadership and effective management skills to foster a productive and positive work environment.
• Met & greeted and accommodated the needs of guests through customer service.
• Undertaking of inventory stocktake and ordering from suppliers .
• Encouraged feedback from my colleagues and customers to foster a low stress work environment.
• Reconciled cash and credit card transactions to maintain accurate records.
• Conducted Work, Health and Safety checks to ensure the safety of staff and customers.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Provided menu items alongside my colleagues.

• Completed opening and closing procedures for chefs, including the setting up of food stations and maintaining cleanliness of equipment.
• Frequently learned new cooking methods from a variety of cultural inspirations.
• Operated commercial cooking and baking equipment in support of head chef.
• Created new daily menu items such as muffin, cake, sandwich and wrap options.
• Adapted to high pressure environments by working effectively within a cohesive team.

• Set up food stations by following chef's orders.
• Prepared cooking ingredients for chef.
• Maintained well-organized mise en place to keep work consistent.
• Operated commercial cooking and baking equipment in support of head chef.

• Shadowing and learning from various chefs and instructors to implement new skills.
• Operated commercial cooking and baking equipment in support of head chef.
• Planned menu items, operating a variety of pizza, desert, bar and kiosk dining options.
• Rotated through all prep stations to learn different techniques.

• Assessed and trained workplace colleagues in a variety of fields.
• Applied customer service skills and effective communication to accommodate the needs of customers.
• Opening and closing procedures, including the maintenance of equipment, stocktake and money handling.